Lamb Cutlets With Salsa Rossa
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 20 minutes (plus 10 minutes waiting time)
Serves 4
- 12 lamb cutlets
- Salt
- Smoked paprika
- 2 tablespoons oil
For Salsa Rossa
- 400g/14.13ozs. red capsicums
- Oil for frying
- 1 red onion, finely diced
- 2 cloves garlic, finely diced
- 1/4 cup toasted pine nuts
- 100g/3.5ozs. cherry tomatoes, halved
- 1 chilli (small or large depending on how hot you like things)
- 2 tablespoons tomato paste
- 1 tablespoon capsicum paste
- 1 tablespoon red wine vinegar
- Salt to taste
- 2 tablespoons extra virgin olive oil
Tip: make double or triple of this sauce and gift it or keep it to add to meats and pastas. It's fantastic and very versatile.
Step 1 - First make the salsa. Remove the stalk and the seeds from the capsicum and lay on a foil lined tray and grill under a very hot grill until black and blistered. Place in a plastic bag and tie shut and leave for 10 minutes. Then remove and peel off and discard the skin.
Step 2 - Heat 2 tablespoons of oil and saute the onion on medium heat until soft and fragrant-about 5 minutes. Then add the garlic and fry for 1-2 minutes. Then add the cherry tomatoes and cook until soft. Then add the capsicums, tomato paste, capsicum paste, vinegar and salt. Taste for seasoning. Place the mixture along with the oil in a food processor and blitz until it becomes a sauce.
Step 3 - Sprinkle the lamb cutlets with salt and heat the frypan on medium high heat. Add oil and fry lamb cutlets on each side for 3 minutes for medium rare. Sprinkle with smoked paprika. Serve with a salad-mine was made up of cabbage, cherry tomatoes, pine nuts, mint and a red wine vinegar and olive oil dressing to echo the flavours in the sauce.